Hazelnut Biscotti With Bittersweet Chocolate

• 1 tablespoon unsalted butter, for greasing cookie sheets
• 1 3/4 cup flour
• 1/2 teaspoon baking powder
• 18 teaspoon salt
• 3 eggs, room temperature, 1 lightly beaten
• 1 egg yolk, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup bittersweet chocolate, chopped
• 2 cups hazelnuts, toasted, skinned and coarsely chopped

1. Preheat the oven to 350 degrees.
2. Grease 2 baking sheets with the butter.
3. Combine the flour, baking powder and salt in a bowl.
4. Place 2 of the eggs, the egg yolks, sugar and vanilla in a large bowl.
5. Mix until blended.
6. Gradually add the flour mixture to the egg mixture until blended.
7. Fold in the chocolate and hazelnuts.
8. Sprinkle a handful of flour onto a smooth surface.
9. Transfer the dough onto the floured surface.
10. Knead until smooth, about 3 minutes.
11. Shape the dough into 2 logs, 2 1/2 inches wide and 12 inches long.
12. Place one log on each cookie sheet.
13. Brush the top of each log with the lightly beaten egg.
14. Bake for 35 minutes at 350 degrees.
15. Take them out of the oven.
16. Cut the logs into 1-inch slices crosswise and lay them cut side down on the baking sheet.
17. Return them to a 325-degree oven and continue baking for another 15 minutes.
18. Cool on racks.

unsalted butter, flour, baking powder, salt, eggs, egg yolk, sugar, vanilla, bittersweet chocolate, hazelnuts

Taken from cooking.nytimes.com/recipes/4100 (may not work)